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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Low-Fat Pumpkin Muffins with Crunchy Topping

Source: Reprinted with permission from The Joslin Diabetes Quick and Easy Cookbook. Copyright ©1998 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org

Canned pumpkin mixed with nutmeg, cinnamon, and allspice make these muffins a treat on those cool autumn days.

Rating:
Prep Time:	10 minutes
Cook Time:	25 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	174.5

Total Carbs	28.2 g

Dietary Fiber	1.8 g

Sugars	11.2 g

Total Fat	5.1 g

Saturated Fat	1.0 g

Unsaturated Fat	1.1 g

Potassium	150.0 mg

Protein	4.7 g

Sodium	175.3 mg

Dietary Exchanges 5.1 Fat, 0.0 Fruits, 0.1 Meat, 0.1 Milk, 0.5 Other Carbs, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.75
0 3/4 cup Flour, all purpose, unbleached, enriched 0.5
0 1/2 cup Oats, rolled, old fashioned 0.25
0 1/4 cup packed brown sugar 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.5
0 1/2 tsp ground cinnamon 0.5
0 1/2 tsp ground nutmeg 0.25
0 1/4 tsp ground allspice 0.125
0.125 tsp salt 0.5
0 1/2 cup Pumpkin, canned, unsalted 1.0
1 each Eggs, large, raw 0.5
0 1/2 cup fat free milk 2.0
2 tbsp Margarine, 80% fat 1.5
1 1/2 tsp grated orange peel 0.125
0.125 tsp ground cinnamon 1.0
1 each cooking spray

Directions

Preheat the oven to 400°F. Line 6 regular muffin tins with paper baking cups or lightly coat the bottoms only with vegetable cooking spray.
In a medium bowl, combine the flour, 1/2 cup (8 tablespoons) oats, 1/4 cup (4 tablespoons) brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, allspice and salt (if using).
In a small bowl, whisk together the pumpkin, egg, milk, and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture, Mix just until the dry ingredients are moistened. Do not overmix.
Spoon the batter into the prepared muffin cups, filling almost full.
To make the topping, mix together the remaining 2 tablespoon of oats, remaining 1/2 tablespoon brown sugar, orange zest, and 1/8 teaspoon of cinnamon; sprinkle evenly over the top of each muffin.
Bake for 22 - 25 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing. serve warm.